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Sunday, March 20, 2016

holiday fudge cake

Ingredients

  • Servings: 1
  • 1 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons instant coffee powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/4 cup white sugar
  • 1 tablespoon butter
  • 1 1/2 teaspoons light corn syrup
  • 1/3 cup semisweet chocolate chips
  • 3/4 cup chopped pecans
  • 1/2 teaspoon vanilla extract
  • 10 pecan halves

Recipe

    Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 4 hrs

  • preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch round pan and line bottom with parchment paper.
  • in a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. beat on medium speed for 3 minutes. pour batter into prepared pan.
  • bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. cool for 10 minutes in pan, then turn out a wire rack. gently peel off parchment paper. cool completely.
  • to make the fudge nut glaze: in a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. cook over medium heat stirring constantly, until mixture boils. continue to cook stirring constantly for 5 minutes. remove from heat and cool 10 minutes. stir in nuts and vanilla.
  • place cake on serving plate. pour glaze evenly over cake, allowing some to run down sides. arrange nuts on top. refrigerate until glaze is firm, about 1 hour.

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